Cranberry-Beet Bundt Cake
Cranberry-Beet Bundt Cake
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- 1 ½ tsp baking powder
- 1/8 tsp salt
- ½ block (125 g) cream cheese, softened
- 6 tbsp (85 g) unsalted butter, softened
- 1 cup (210 g) sugar
- ½ tsp (2.5 ml) vanilla
- 3 eggs
- ¼ cup (60 ml) milk
- 1 cup (105 g) frozen cranberries
- 1 cup (130 g) icing sugar
- 2 tbsp (30 ml) beet juice (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a Bundt pan with a 10 to 12-cup (2.5 to 3 litre) capacity.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the cream cheese and butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time and whisk until smooth.
- With the machine running on low speed, add the dry ingredients alternating with the milk.
- In a food processor, chop the frozen cranberries. Using a spatula, fold the cranberries into the cake batter. Spread out evenly in the prepared Bundt pan.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould the cake by turning it over onto a wire rack. Let cool completely, about 3 hours.
Cranberry-Beet Bundt Cake